Sriracha Garlic Wings 2010

Week of Wings – Day 7 – wraps up with our signature wings recipe that features Sriracha sauce, tons of garlic and cilantro with lime juice. This is our ultimate wings recipe – our favorite.

Sriracha Garlic Wings Recipe

sriracha garlic wings finished

Sriracha garlic wings. Sriracha HOT chili sauce, crispy chicken wings, and tons of garlic make these hot and savory wings the *best* chicken wings we’ve ever cooked!
The wings are first marinated, then baked for 20-30 minutes before being deep fried to crisp them up. Then, you toss them in the Sriracha, butter, cilantro, garlic and lime sauce before serving. Yum!!!
We’ll repeat the recipe at the end of this post.

The basics:

  • 4 pounds chicken wings, cut up (serves 4)
  • 1-2 quarts vegetable oil for deep-frying

For the marinade:

  • 1/8 cup ground coriander (2 Tbs)
  • 1/2 tsp ground cumin
  • 1 Tbs kosher salt
  • 1/8 cup extra-virgin olive oil(2 Tbs)

Step 1. In a large zip-lock bag, as seen above, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.

Step 2.Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.

For the sauce:

  • 1/2 cup Hot Sriracha chili sauce (or to taste)
  • 3/4 stick (6 tbl) unsalted butter, melted
  • 1/4 cup chopped cilantro
  • finely grated zest and juice of 1 lime
  • 4 large cloves garlic, minced

Step 3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside

Step 4.Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.

plate of sriracha garlic wings

Step 5.Serve hot, on a platter with your favorite side dishes.

Click here for a great and easy blue cheese dip recipe

That’s our easy to make blue cheese dip with cool cucumber spears. Yummy!

The original recipe by Cleveland, OH, Chef Michael Symon, is in the Feb ’08 issue of Food and Wine Magazine.
Huy Fong Sriracha Sauce needs no refrigeration.

Here’s the full recipe without interruption:

The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying

For the marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)

For the sauce:
* 1/2 cup Hot Sriracha chili sauce (or to taste)
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced

1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside
4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments

(serves 4 – figure 1lb wings per person)

[amd-zlrecipe-recipe:3]

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About Brian Meagher

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Comments

  1. WOO HOO!

    I concur. Ever since first reading this recipe on Hot Sauce Daily, this has become my favorite wing recipe. I love the layers of flavor and heat. The only difference is I fire roast mine in a grill, but it still rocks.

  2. Although I don’t care for Sriracha and think it’s the most overrated sauce out there, I may have to try this one. These wings look gorgeous.

    Brian, how much cilantro, minced garlic, lime zest and juice is supposed to go into this?

    • Wow Scott, thanks for pointing out that we left out a big step in the recipe. Fixed! (My proofreader, Marilyn, should’ve caught this oversight. Hehe.)

      This Sriracha Wings recipe is the *best* use of Sriracha in my humble opinion.
      Sriracha sauce is sun ripened peppers and lots of garlic and it has tons of flavor and tons of fans, and this is THE best wings recipe for us.

  3. Oh man do those wings with the cool ranch dipping sauce look amazing. i’m going to have an orgasm in my mouth!!!

  4. This is a great hot sauce for wings.

  5. david says:

    Made these wings tonight and totally loved them. I’ll definitely be making these again and again and again… Thank you!

    • Awesome David! Glad you like them. They are a bit more work than your usual hot wings, but oh are they worth the effort. These really are our favorite wings. ~brian

  6. I’m going to try a batch of these next time I make wings. I cook mine almost exactly as you cook yours. Start them in the oven and finish them in the fryer or on the grill.

    I use the grill if I’m using a sauce that has something sweet like hoisin or molasses so I can sauce them first and get a great caramelized finish but these are definitely fryer wings.

    Good stuff!
    Matt Kay

  7. These are now the standard for my wings . I do add a sprinkle of cinnamon into the marinade though and I always added the minced fresh garlic. After many attempts to get the flavors just right I have finally mastered it. (just follow Brian’s directions exactly lol) The best wings recipe ever!

    • Hey, cool, Gabe. Funny, the cinnamon was in the original recipe, but we leave it out. (Marilyn’s orders). Glad you like ‘em! ~brian

  8. Please print this recipe, it looks better than the salt and vinegar recipe!

  9. When deep frying, how hot should the oil be for best results?

  10. monika says:

    I tried making them and added my own little twist…after they got baked n all i put them in a egg mixture, u know the raw whisked egg…then i rolled them onto bread crumbs n deep fried them…n finally they went into the hot sauce…they not only tasted great but also quite crispy…!! Thanks for sharing the recipe…its really super!!

  11. DaveB says:

    Wow! Without a doubt, the best hot wings I’ve ever had! The lime and cilantro take this dish to a whole new level. I substituted the Sririacha sauce with Wing Time Buffalo Wing sauce. Incredibly good!

  12. Thanks for the recipe, I know what I will be eating tomorrow.

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